The other day the conversation came up about hummus and how Clay hasn't had it because he does not like chickpeas. One thing led to another and I just had to try and make it at home! I heard that it was difficult to make but that sometimes doesn't mean it's easy. So I set off to find the best and easiest hummus recipe. I wanted to focus on texture because the graininess of hummus is what turns some people off. I think I found the perfect recipe!

The blog is called Cookie and Kate and she did all the hard work trying different tricks to get the perfect hummus and she nailed it!

Creamy Hummus

  • 1 can (15 ounces) chickpeas, rinsed and drained
  • ½ teaspoon baking soda
  • ¼ cup fresh lemon juice (from 1 ½ to 2 lemons), you'll need more to taste
  • 1 large clove garlic, roughly chopped
  • ½ teaspoon fine sea salt
  • ½ cup tahini
  • 2 to 4 tablespoons ice water
  • ½ teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • fresh parsley and olive oil for garnish

Take the chickpeas and baking said and put in a medium sauce. Fill with a few inches of water and boil for around 20 minutes. You want the skins falling off and the chickpeas mushy. Take off heat and pour into mesh colander. Run under cold water for 30 seconds and set aside.

While the chickpeas are boiling take the lemon juice, salt, and garlic and put them into the food processor, run until well blended. Let sit in the food processor and marinate for at least 10 minutes, this will help the garlic flavor not be so intense.

Add the tahini to the food processor and blend until smooth. Scrape down the sides if necessary. Next, while the processor is running, add the water to the mixture. You want the mixture to be smooth, pale and creamy. You might need to add more water to your mixture.

Add the chickpeas and cumin and start blending. While it's going you can add the olive oil. You want the hummus to be smooth so you may need to run the processor for a few minutes. Test your hummus. You may need to add more salt and lemon based on your preference. Just add and blend again.

Transfer to a bowl and garnish with olive oil and fresh chopped parsley! Enjoy!

Find the original recipe HERE.